Am just trying to master my baking skills and find out things that have gone wrong. When shortening is called for in a recipe, what do you use?? Thanks again, have just discovered this forum and love it already.
when I think shortining, I typically think crisco. is is a very purified shortening and is awesome for baking. I also like to use butter, but the browning point of butter can be an issue depending on the recipe. A good and easy solution is to use both.
If the recipe callls for shortening, use shortening. You don't use shortening for the flavour it imparts, rather, it's used for the properties it maintains and the fact that other flavours shine through.
When it comes to baking, shortening has it's uses.
How can we sleep while our beds are burning???